Food businesses are required by law to implement and effectively maintain a food safety management system based on the principles of HACCP.
Regulation (EC) No.852/2004 on the Hygiene of Foodstuffs also requires those responsible for the development and maintenance of HACCP systems to have received adequate training in the application of its principles. This accredited course is delivered on 2 consecutive days (QCF) and is aimed at supervisors, managers, owners and anyone else responsible for HACCP. Candidates will a gain a practical understanding of HACCP based on industry best practical, current legislation and real-life case studies. The course materials also include a comprehensive level 3 textbook.
We recommend that you have completed a level 3 food safety course prior to enrolment although this is not essential.
Introduction to food safety management
Common food safety hazards
The legal requirements for HACCP
Preparing for the implementation of HACCP
Hazard analysis and control measures
Critical control point
Critical limits, target levels and tolerances
Verification vs validation
Documentation and records
The assessment method for this qualification is a 2 hour examination, consisting of 60 multiple choice questions. To pass 40 or more questions must be answered correctly. A merit will be awarded for 50 or more questions answered correctly.
TO RESERVE YOUR PLACE COMPLETE THE BOOKING FORM AND EITHER:
Post: The Society of Food Hygiene and
Technology, The Granary,
Middleton House Farm, Tamworth Road,
Middleton, Staffordshire B78 2BD
Fax: 01827 875 800,
ORPhone: 01827 872 500